Curry Chicken Salad
A flavorful twist on a traditional chicken salad made with curry powder, raisins, carrots and other mix-ins.
Servings 4 servings
Calories 343kcal
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup mayonnaise - can also use plain greek yogurt
- 2 tsp curry powder
- 1/2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 cup shredded carrots
- 1/2 cup sliced celery
- 1/4 cup raisins
- 1/4 cup chopped roasted cashews
Instructions
- Place the chicken breasts in a pot with cold water
- Bring the water to a boil
- Once boiling put a lid on the pot and reduce to a simmer to poach the chicken
- Simme for 14 minutes and then remove the pot from the heat and the chicken from the pot
- As the chicken cools combine the mayonnaise, curry powder, lemon juice and salt in a small mixing bowl
- Slice the celery into small half moons and add the carrots, celery, raisins, and cashews to a large mixing bowl
- Shred the cooled chicken with two forks or an electric hand mixer and add the shredded chicken to the mixing bowl with the other ingredients
- Pour the curry mayo mixture over all of the ingredients and mix until it is all coated in the mayo mixture
- Place in the refrigerator to chill and serve chilled
Nutrition
Serving: 4g | Calories: 343kcal | Carbohydrates: 13g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 560mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2775IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
